Meats - Tangy Grilled Pork Chops with Pears and Cheese

2 cups water
1/4 cup Dijon mustard
S & P
4 2 1/4 oz thin-cut boneless pork loin chops
2 t evoo
2 ripe but firm Bartlett pears, cored and quartered
2 T blue cheese crumbles

In a one-gallon storage bag, combine water, 3 T mustard, 1 T salt, and pork chops. Shake well and refrig 2-4 hours. Drain well, discarding brine. Preheat grill or grill pan to med high heat. Combine 1 T mustard and the oil in a small bowl and brush over pears and chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4-5 minutes. Transfer to plates, garnish with blue cheese and serve.

Serves 2. 430 calories per serving.